Little Dom’s blueberry ricotta pancakes✨

1. Whisk together the dry ingredients in a large bowl. 2. In a separate bowl, combine milk, melted butter, egg yolks, vanilla extract and ricotta cheese; mix well. 3. With a rubber spatula, fold wet ingredients into dry ingredients; combine, but do not over mix (lumps of dry mixture are ok). 4. Place egg whites in a kitchen-aid bowl and whisk on medium speed until foamy; switch speed to high and whisk until stiff but no dry peaks form; with a rubber spatula, fold egg whites into batter in thirds. 5. Heat cast iron skillet on medium heat; add 1 Tbsp butter and scoop pancake batter into skillet. 6. Add a handful of blueberries to each pancake on the griddle. 7. Cook 2 1/2 minutes on each side (or until deep golden brown); serve with butter and maple syrup - enjoy!